Preparation

1. In a large bowl, combine the flour, baking
soda, salt, and spices; set aside. In the bowl
of a stand mixer, beat the butter and sugars
together until they appear light and fluffy.
Add the egg and mix to combine. Add the
molasses and mix to combine, scraping down
the sides of the bowl once if needed.

2. Working in three batches, add the dry ingredients,
mixing between each addition until
just incorporated. Remove the dough and
turn it out onto a sheet of plastic wrap; form
into a disk, wrap tightly and refrigerate until
firm, at least 2 hours. (Dough can be made up
to 1 day ahead.)

3. Preheat the oven to 350°F. Remove the dough
and cut it in half. Re-wrap one half and place
back in the fridge; let the other sit at room
temperature a few minutes to soften slightly.
Lightly flour a work surface and your rolling
pin, and roll out the dough to 1/4-inch thick.

4. Line a baking sheet with parchment paper.
Using cookie cutters, cut out the gingerbread
men, and transfer to the prepared sheets.
(If the dough feels very soft, refrigerate the
gingerbread men on the baking sheet for
15 minutes before placing in the oven to
bake.) Bake until cookies appear firm and like
they're just starting to crisp, 12 to 15 minutes.
Remove and let cool on the sheet 5 minutes,
then transfer to racks to cool completely.

5. Meanwhile, make the sandwich filling. Beat
together the butter, vanilla, and salt until
fluffy. Add the confectioners' sugar in 2
batches and beat on low speed until incorporated.
Add the milk and beat until the mixture
is thick but spreadable, adding more milk in
1 teaspoon increments as needed. Spread
some of the icing onto half of the cooled
gingerbread men; sandwich each with another
cookie.